Description
A Keelung specialty eating unique, fluttering noodles—made by smearing rice batter on hot wok edges and peeling them off—in a seafood soup with shrimp and meat paste.
Restaurants serving Pot-Side Scrapings Soup
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Zailai rice flour
- Pork paste
- Shrimp
- Golden needle flower
- Fried shallots
- Celery
Instructions
- [Authentic Recipe]
- [Noodle Making] Prepare a rice flour liquid.
- Smear the liquid in circles onto the hot, dry 'edges (Bian)' of a giant wok.
- Once baked, scrape with a spatula, letting them fall ('crawl' = Cuo) into the boiling broth below.
- [Broth] Seafood dashi from dried shrimp, bonito, golden needle flowers, and shiitake.
- Add shrimp paste (Xia Ren Geng), pork paste, and bamboo shoots; season with salt and white pepper.
- Scatter celery and fried shallots to finish.
Learn more Spice, substitutes, tips
Key spices
Bonito and Celery aroma
Substitutes at Japanese supermarkets
Wonton skins (as soup substitute)
Pairing
Fried foods like Xiangchang
Trivia
[Hardcore] A historic dish symbolizing Keelung Night Market. The noodle-making performance is entertainment. The broth, with complex layers of shrimp and daylilies, is a luxury unique to port towns.
Eating tips & etiquette
[Unique Eating] The noodles are very smooth; enjoy the throat-feel with the broth without chewing, using the 'squeaky' texture of golden needle flowers as an accent!
Allergen
Shrimp, Pork, Soy, Wheat (from soy sauce)